What Is An Oliebollen?
YIELD: 12 Oliebollen
How To Make Oliebollen?
- 250 g all-purpose flour
- 150 ml whole milk, warm about 90 degrees
- 2 tbsp active dry yeast
- 40 g butter, softened, at room temperature
- 30 g caster sugar
- 2 tsp lemon zest
- 1/3 tsp salt
- 2 eggs
- 20 g raisins
- 20 g currants
- 3 tbsp powdered sugar, for dusting
- Oil for deep frying
Note: A day before frying, soak the raisins and currants in warm water, rinse, drain and dry them with kitchen paper or towel.
- Mix the flour with salt and lemon zest. In a small bowl, dissolve the yeast in the warm milk with sugar, wait until bubbling, then pour over the flour.
- Add eggs and stir the batter for several minutes until well blended.
- Stir in the prepared raisins and currants. Cover the dough, and let rise until it doubled its volume.
- Transfer the dough in a greased large bowl, stir down, cover, and let rise again, until it doubled in size, about 1 hour.
- In a heavy-bottomed pot or Dutch oven, heat the oil, over medium heat (keep watching the oil, it shouldn’t be hot) to 375° F.
- Meanwhile, prepare plates with paper towels. Stir the dough down, and use an ice cream spoon or a large spoon to scoop dough dumpling into the hot oil.
- Fry about 4 to 6 minutes over medium heat, until “Oliebollen” are deep golden from each side. Adjust the heat as needed, and continue with the other batch.
- Transfer the “Oliebollen” onto the prepared plate with paper towels, drain from the excess fat.
- Transfer the “Oliebollen” onto the serving plate, sprinkle generously with powdered sugar.
La Dorure’s Tips:
- For a variation, use orange zest with dry cranberries and apricots.
- Let the dough rise well.
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